Last week I made a huge dinner of sirloin tip, roasted broccoli and Caesar salad for my older son and a couple of his buddies (my goal was to fill ’em with good grub before another big baseball tournament). After they scarfed down their meal, the boys asked if I had any of that “special ice cream.” They then proceeded to feast on dairy free ice cream recipes including Banana and Coffee.
A gang of three 13 year olds can be super tough critics. So Kelly, I congratulate you, your ice cream recipes have passed the terrifying teen test. My favorite flavor (this week) from Dairy Free Ice Cream is mint chip, and so, here I present you with my version of Kelly’s recipe.[/donotprint]
Feel free to use a recipe directly from Kelly’s site, or purchase her book. The difference between most of her recipes and the one above is that I like to make my own hemp milk for her ice cream recipes, rather than using store bought hemp milk. Basically, I have customized this recipe to my own diet, hence, no changes or adaptations are required if you make the recipe above. Simply follow the directions and use the seven ingredients listed and you are off to the races.
Kelly’s book gives a variety of ingredient options for those following different diets. This is yet another wonderful feature of the book. The recipes in Dairy Free Ice Cream either already are, or can be made, gluten free, vegan, agave-free, and to some extent, (except for the odd nut containing recipe such as Butter Pecan) nut-free.
Here are some additional dairy-free ice cream recipes: